Subj : Freezer Friendly - 09
To   : All
From : Dave Drum
Date : Fri Sep 16 2022 10:14:00

Melissa Clark’s take on the classic Italian American casserole of fried,
breaded chicken covered with tomato sauce and gooey cheese is cozy and
satisfying. You can use pork or veal in place of the chicken, or, if
you’re cooking for vegetarians, there’s always eggplant Parmesan or
lasagna.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Parmesan
 Categories: Poultry, Cheese, Breads, Herbs
      Yield: 6 servings
 
      2 lb Boned, skinned chicken,
           - turkey or pork cutlets (or
           - chicken thighs for even
           - more flavour)
    1/2 c  A-P flour
      3 lg Eggs
      3 c  Panko bread crumbs, as
           - needed
           Salt & black pepper
           Olive oil; for frying
      5 c  Simple Tomato Sauce
           - (separate recipe)
      1 c  Fine grated Parmesan
    1/2 lb Fresh mozzarella; in
           - bite-sized pieces
 
  Set oven @ 400ºF/205ºC.
  
  Place cutlets between two pieces of parchment or plastic
  wrap. Using a kitchen mallet or rolling pin, pound meat
  to even 1/4" thick slices.
  
  Place flour, eggs and panko into three wide, shallow
  bowls. Season meat generously with salt and pepper. Dip
  a piece in flour, then eggs, then coat with panko.
  Repeat until all the meat is coated.
  
  Fill a large skillet with 1/2" oil. Place over
  medium-high heat. When oil is hot, fry cutlets in
  batches, turning halfway through, until golden brown.
  Transfer to a paper towel-lined plate.
  
  Spoon a thin layer of sauce over the bottom of a 9" X
  13" baking pan. Sprinkle one-third of the Parmesan over
  sauce. Place half of the cutlets over the Parmesan and
  top with half the mozzarella pieces. Top with half the
  remaining sauce, sprinkle with another third of the
  Parmesan, and repeat layering, ending with a final layer
  of sauce and Parmesan.
  
  Transfer pan to oven and bake until cheese is golden and
  casserole is bubbling, about 40 minutes. Let cool a few
  minutes before serving.
  
  By: Melissa Clark
  
  Yield: 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Sure money can't buy happiness, but it can buy bacon.
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